According to Gordon Ramsay, Mutton is half the cost of lamb, and twice the flavor. It is also tougher, so the key to a great tasting mutton stew is in the cook time. Get this on the stove well before you start getting hungry, and you’ll have what looks to be a delicious and affordable stew ready for supper.
Gordon blazes through this recipe on the show, and doesn’t give exact measurements for anything, so bear with me as I do the best I can to break it down. Keep in mind, this is a stew, don’t finely slice anything. Cut everything into decent sized chunks, and feel free to increase or decrease any of the ingredient’s proportions to fit your taste.
Heat some cooking oil in a large skillet while you’re preparing your mutton. Lightly season mutton with salt, then coat it with flour, shaking off excess. Add to the hot oil and brown it thoroughly. Gordon lights the pan on fire a few times, but I wasn’t able to see how he went about doing it. Just make sure your mutton has good color. Color changes the meat and adds flavor. Once your meat is browned, place it into a colander to drain, and get to work on your stew base.
Chop all of your vegetables into large chunks. Add the onion to a very large stock pot over medium heat and stir in carrots. Cut a head of garlic in half so it looks like the picture on the right, and add it to the stew. Add celery, leeks, and your beautiful sprigs of fresh herbs. Take a small handful of peppercorns and lightly crush them on the counter with any large object you have. The bottom of a storage container, or a rolling pin will work just fine; add them to the stew. Spoon in your tomato base, and add the wine. Return your mutton to the pan, and stir it into the stew. Pour boiling hot water over the top of the stew until it completely covers all of the ingredients. You want your stew to look like a soup at this point, with a little extra liquid.
Bring everything to a boil, and reduce heat to low. Cover the pan with a tight fitting lid, and stew over low heat for 2 1/2 hours. Now you can watch a movie, go shopping, or whatever you enjoy for 2 1/2 hours. Come back after the stew has finished cooking and enjoy another F Word favorite from Gordon Ramsay.
Feel free to leave your experiences, or any improvements in the comments section below.]]>
This recipe isn’t from Gordon Ramsay, it’s actually my recipe. I’ve incorporated much of what I know about Gordon Ramsay’s cooking into the recipe. I prepared this for dinner last night since I’ve been feeling a little under the weather lately and Chicken Soup does a body good. Give it a try and let me know what you think.
Add olive oil to large stock pot and heat. Add onion to pot and cook while stirring for a couple of minutes, add chicken, garlic, and thyme (separating leaves from stems. Cook chicken and onions, stirring occasionally until the chicken is opaque and onions are translucent.
Add chicken stock to pan and the rest of the ingredients except for the salt and pepper. Bring to boil then simmer on medium low for 20-30 minutes. Add salt and pepper to taste and serve.]]>
Chef Ramsay has since expanded on this recipe to include goat cheese and walnuts. I’ve tasted the simpler version of this soup from Kitchen Nightmares and I can’t wait to try it with the two extra ingredients, it looks fabulous and my mouth is watering from writing this article!
There is a video at the end of the article if you would prefer to watch Gordon Ramsay prepare his Broccoli Soup.
if you want to make the fancy version in the video, you’ll also need two more ingredients:
Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.
You will want to slice your goat cheese at this point if you’re making the fancy version. Dip the knife into the boiling hot water before each slice for even smooth cuts. Cut two slices of goat cheese per bowl being served. After cutting, use the hot smooth side of your knife to smooth one side of the cheese slices for appearance.
Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.
If you are making the fancy version, add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them.
Pour soup into shallow bowl. Drizzle lightly with olive oil and serve at once! Delicious!
Please leave comments and let me know how this turns out for you.
Click here to view the embedded video.]]>